Lemon Cupcakes

I love citrus fruit. Lemons, limes, oranges, grapefruit... theres something about the knife edge balance of sweetness and acidity that just makes my mouth water. So when I felt a little bored with basic vanilla cupcakes, the logical progression was to make Lemon Cupcakes! Yay! I altered a recipe from the Hummingbird Bakery Cookbook to produce these slightly fragrant, lightly lemony cupcakes.

While these were lovely and I dont really want to begin this blog on a failure, im not sure if I would make these again. The problem is that im not really a fan of the subtle flavouring. Particularly when it comes to citrus flavourings, I feel that these really need to pack a punch. I think my new project will be to find the perfect lemon cupcake recipe!

Taste: <3<3>

Lemon Cupcake Recipe


Ingredients

120g plain flour
150g caster sugar
1 1/2 teaspoon baking powder
2 tablespoons grated lemon zest
Juice of one lemon
40g unsalted butter
120ml milk
1 egg


Method

1. Put flour, sugar, baking powder, lemon zest and juice and butter in a large bowl and beat on slow speed until everything is combined (the mix will be quite grainy)

2. Gradually pour in the milk and beat until it is just incorporated

3. Add the egg to the mix and beat until just incorporated. Continue beating until the mixture is smooth.

4. Spoon the batter into paper cases until they are two thirds full and bake at 170 degrees for 20-25 minutes.


Frosting Ingredients

250g icing sugar
80g unsalted butter
2 tablespoons grated lemon zest
Juice of half a lemon
25ml milk

Method

1. Beat icing sugar, butter, lemon zest and juice, until the mixture comes together

2. Add food colouring if desired

3. Turn mixer up to high speed and continue beating until the frosting is light and fluffy (at least 5 minutes)